Antimicrobial Activity of Lactic Acid Bacteria from Sour Milk Products Narine, Karine, and Matsun

被引：0
|
作者：
A. O. Martirosyan
Sh. L. Mndzhoyan
L. M. Charyan
L. G. Akopyan
M. N. Nikishchenko
机构：
[1] National Academy of Sciences of Armenia,Mndzhoyan Institute of Fine Organic Chemistry
[2] National Academy of Sciences of Armenia,Institute of Microbiology
来源：
Applied Biochemistry and Microbiology | 2004年 / 40卷
关键词：
Sodium; Calcium; Sugar; Lactic Acid; Antimicrobial Activity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
We studied antimicrobial properties of lactic acid bacteria from sour milk products Narine, Karine, and Matsun. The whey of the sour milk products included two major fractions, of sugars and L-lactic acid and its sodium and calcium salts. Antimicrobial activity of Narine, Karine, and Matsun was related to the presence of L-lactic acid and its sodium and calcium salts.
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页码：178 / 180
页数：2
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